- 2½ cups Basmati Rice (rinsed and soaked)
- 6 Cloves
- 350 gm Jaggery (small pieces)
- 1 tsp Cardamom Powder
- 3 tbsp sliced Almonds
- ½ cup Ghee
- Cook rice in a pot in boiling water with cloves until tender and firm. Drain properly.
- Heat the ghee in a pan and add jaggery in it. Add cardamom powder and rice, when jaggery melts.
- Stir well until no liquid remains in the pan. Cover and simmer on heat for 5-8 minutes.
- Garnish with almonds and serve hot.